Preparation time: 10 minutes Cooking time: 15 minutes
Ingredients for 4 persons:
16 shrimps No1 or 24 shrimps No 3 2 tablespoons olive oil 2 spring onions, chopped 1 shot of ouzo 1 chopped chilly pepper 1 chopped or crushed garlic clove 250 gr Kyknos chopped tomatoes 2 tablespoons Dijon mustard 2 tablespoons chopped parsley 100 gr feta cheese, crumbled 5-6 pepper grains Flour for frying
Start by peeling and cleaning the shrimps, keeping only the head and the tail. Heat the olive oil in a large saucepan, cover the shrimps with flour and fry them for a minute. Then, add the spring onions, the garlic clove, the chilly pepper, and the pepper grains. Fry them for another minute, add the ouzo shot and when the alcohol boils down, take out the shrimps from the saucepan. Add the chopped tomatoes and the mustard, stir all the ingredients together and cook for ten minutes. Bring the shrimps back in the saucepan, mix them with the sauce, remove from the lid. Top the saganaki with the feta cheese and parsley and serve hot.
Tasty Tip: You can replace parsley with coriander. If you prefer it as a main dish, serve with rice.